4. Heat a large nonstick skillet on medium. Working in batches, add meatballs and cook for 7 to 8 minutes, shaking skillet often to brown evenly; do not overcrowd. Meatballs are fully cooked when completely opaque in center. Drain over a large bowl to remove excess fat.

5. Add remaining zest to couscous and fluff with a fork. Spoon couscous onto serving plates and top with meatballs and carrots, dividing evenly.